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Bahlsen Waffeletten Espresso Cake with Espresso Chocolate Caramel

A rich espresso chocolate cake topped with espresso chocolate caramel sauce and Bahlsen Waffeletten Wafers.
Course Cakes, Cupcakes & Cheesecake
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 -10 Servings
Calories 684kcal
Author Creative Culinary


For the Cake:

  • 1 cup 2 sticks butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 Tbsps plus 3 tsps of dried espresso divided (2 Tbsps in flour mix, 2 tsps added to vanilla which will go into the cake and 1 tsp for the filling)
  • 2 ½ cups all purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup sour cream full fat

For the Filling:

  • 2 ½ Tbsp coffee liqueur
  • ½ cup light brown sugar
  • ½ cup coarsely chopped Bahlsen Waffeletten Cookies. Milk Chocolate Dark Chocolate or a combination of both.

For the Caramel:

  • 1 cup Brown sugar
  • 4 Tbsp butter
  • ½ cup heavy cream
  • 2 Tbsp Cocoa
  • 2 Tbsp Coffee Liqueur
  • 2 tsp Dried Espresso
  • 2 tsp Vanilla
  • pinch of salt

For the Garnish:

  • ½ - ¾ cup coarsely chopped Bahlsen Waffeletten Cookies. Milk Chocolate Dark Chocolate or a combination of both.


  • To Make the Cake
  • Preheat oven to 350 degrees. Heavily butter and then flour Bundt pan.
  • Beat the butter and sugar with a mixer at low speed for 5 minutes or until creamy.
  • Add the eggs, one at a time until completely incorporated; about 2 minutes per egg.
  • Combine the vanilla with 2 tsps of the dried espresso; add to the mixing bowl and beat until incorporated.
  • Combine the dry ingredients and 2 Tbsp of the dried espresso and whisk until mixed well. Add half to the mixture in the mixing bowl and beat for 30 seconds.
  • Add the sour cream and mix until incorporated well.
  • Add the remaining dry ingredients and mix until incorporated.
  • To Make the Filling
  • Combine the coffee liqueur, espresso, brown sugar and chopped Bahlsen Waffeletten Cookies. Set aside.
  • Pour 3/4 of the batter into the cake pan. Top with the brown sugar cookie mixture and then put the remaining batter on top and mix slightly with a wooden or metal skewer.
  • Bake for 40-60 minutes (wide variety of pans available mean a wide temperature range. Bake until the cake feels sturdy and only crumbs come out when tested with a toothpick.
  • To Make the Caramel Sauce
  • While the cake is baking make the caramel. Mix together all of the ingredients and bring to a boil on medium heat. Turn to simmer and cook for 5-7 minutes until sauce thickens. Take off heat and allow to cool down.
  • When the cake tests done, remove it from the oven and allow to cool on a rack for 15-20 minutes. Remove the cake from the pan.
  • Drizzle a little bit of sauce around the center of the plate to help the cake stay in place.
  • Then drizzle the cake with sauce and immediately garnish with crushed Bahlsen Waffeletten Cookies. No fussing with this; it's pretty as a mess!
  • Serve with additional caramel sauce on the side.


Serving: 1 | Calories: 684kcal | Carbohydrates: 104g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 450mg | Fiber: 2g | Sugar: 68g